Almond Meal Pancakes
Serves 7 (makes 14 pancakes total, 2 pancakes per serving)
3 cups almond meal
1 tbsp finely ground flax seed
½ tsp salt
½ tsp baking soda
¾ cup unsweetened almond milk
2 tbsp extra virgin olive oil
1 tsp almond extract
Topping: 3 ½ cups berries (1/2 cup per serving)
If starting with whole almonds: use about 3 ¼ cup whole almonds and grind them into a flour consistency in the food processor to make 3 cups almond meal.
Whisk eggs, almond milk, olive oil and almond extract in a bowl.
In a spate bowl mix the almond meal, ground flax seed, salt and baking soda.
Add wet ingredients to the dry ingredients and mix together.
Heat a skillet and coat with cooking spray. Cook pancakes for a few minutes on each side, flipping them over once they bubble and the edges look dry.
377 cals, 4g C, 15g P, 32g F
With berry topping: 412 cals, 10g C, 16g P, 32g F
* These super filing pancakes are a great way to start the day with lots of protein. However they do contain 32g of fat per serving, more than the reccomended amount per meal. Try to make a meal or snack later in the day low in fat.
*Any leftover batter can be frozen and cooked for a quick breakfast!